Pages

Categories

Pages

SOCIAL MEDIA

Monday, 6 April 2015

Summer's on it's way: No-Churn One-Step Coffee Ice cream

Well hope everyone is enjoying what's left of their Easter bank-holiday weekend, I am but then again I'm still off college for another week so yeahhh!! I've been getting into the holiday spirit of things with my first ice cream recipe of the year and it seems that for once the weather is playing along too. All is good.

For those who don't have an ice cream maker this recipe is just perfect because as the title suggests - all you need is an electric whisk (well I suppose you could manage by hand but that would just be effort!) Freeze it in a container and you're away...

You could serve it squidged into little brioches, like sweet burger buns which they do in the south of Italy but my favourite way is to crumble over some chocolate cake (which I've also provided a recipe for) and drizzle on lashings of chocolate sauce, maybe comprised of all those leftover chocolate easter eggs (I know there isn't such a thing as leftover chocolate - but agree with me on this: it can get a bit too much after a bit right?)

No-Churn Coffee Ice Cream

Ingredients

Makes 1 ½ litres

600ml double cream

397g tin of condensed milk

4 tbsp instant coffee granules

4 tbsp boiling water

Dissolve the coffee in the boiling water in a small bowl and set aside to cool slightly. Then whisk the cream, condensed milk and coffee together until soft peaks form, and you have a gorgeous, latte coloured airy mixture. Fill into a container, you could use a loaf tin covered with cling film or an air tight container, and freeze for 6 hours or overnight. Serve straight from the freezer.

Chocolate cake for serving with the ice cream

Adapted slightly from Mary Berry's Chocolate traybake recipe

Ingredients

3 tbsp cocoa powder

3 tbsp hot water

170g softened butter

170g caster sugar

210g self-raising flour

1 ½ tsp baking powder

3 large eggs

¾ tbsp milk

Preheat your oven to 170°C/ 325°F/ gas 3. Grease and line a small tray bake or roasting tin about 10 x 6 inches in size. Blend together the cocoa and hot water then allow to cool slightly. Measure all the cake ingredients into a large bowl and beat until well mixed, add the cocoa liquid and beat again. Turn the mixture into the prepared tin and level the top.

Bake in the preheated oven for about 20-25 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for 10 minutes and then turn out onto a wire rack to cool completely.

Crumble up small pieces with your fingers and have on top of your coffee ice cream with chocolate sauce.